Robert St. John's Andouille Cheese Grits

Here is a recipe from a guy I respect. Sounds Tasty.


Andouille Cheese Grits

1 tablespoon bacon fat or clarified butter
1/2 pound andouille sausage, medium dice
2 teaspoons garlic
4 cups milk
1 teaspoon salt
1/4 teaspoon cayenne pepper
2 tablespoons Hot Sauce
2 tablespoons Creole Seasoning
1/2 cup unsalted butter
1 cup white grits, quick cooking (stone ground or regular grits can be used- adjust cooking time)
1 cup cheddar cheese, grated

In a large skillet, heat clarified butter until hot. Add andouille and garlic and sauté for 4–5 minutes. Remove from heat and drain off excess fat using a fine mesh strainer. Set the andouille and garlic aside.

In a large saucepan, bring the milk, seasonings, and butter to a boil. Slowly pour in grits while stirring constantly. Reduce heat to low. Continue to stir for 15 minutes. Add the sautéed andouille and garlic mix, and cheese. Serve immediately.

Yield: 8-10 servings